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Author Topic: Turkey Breast Day  (Read 3483 times)

es1025

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Turkey Breast Day
« on: August 21, 2016, 09:09:31 AM »
The family was in the mood for some smoked turkey today.

I have a 6# breast brining in the Briner Jr. 1 hour/lb.

2 oz of wood and temp at 300. Going to try a higher temperature!

A little poultry rub and some paprika.

Pictures to follow. 
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Ed from Northern NJ
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BedouinBob

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Re: Turkey Breast Day
« Reply #1 on: August 21, 2016, 10:32:42 AM »
It will be a nice day in NJ Ed....  :)
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Bob - Colorado Springs
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DivotMaker

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Re: Turkey Breast Day
« Reply #2 on: August 21, 2016, 01:59:55 PM »
Turkey is so good in the SI!  What time's dinner, Ed? ;)
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Tony from NW Arkansas
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es1025

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Re: Turkey Breast Day
« Reply #3 on: August 21, 2016, 02:08:55 PM »
4pm est. Homemade coleslaw and corn on the cob.
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Ed from Northern NJ
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es1025

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Re: Turkey Breast Day
« Reply #4 on: August 21, 2016, 06:43:26 PM »
Here are the pics.

Turkey is great even in the summer.

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Ed from Northern NJ
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Has anyone seen my Weber Genesis Gold?

DivotMaker

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Re: Turkey Breast Day
« Reply #5 on: August 21, 2016, 08:36:01 PM »
Wow, that looks great, Ed! 
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Tony from NW Arkansas
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jcboxlot

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Re: Turkey Breast Day
« Reply #6 on: August 21, 2016, 09:10:36 PM »
Turkey is great in the summer and is A+ for a lot of dishes and leftovers.   Good practice for the real day in Nov.

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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

es1025

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Re: Turkey Breast Day
« Reply #7 on: August 22, 2016, 07:19:18 AM »
I set the temperature at 275. Took a shade over 3 hours. Going to go to 300 next time.

Very simple rub:
1T poutry seasoning
1T paprika
1T lemon pepper salt free

A little Pam to make the seasoning stick.
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Ed from Northern NJ
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DivotMaker

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Re: Turkey Breast Day
« Reply #8 on: August 22, 2016, 07:42:07 PM »
Quote from: es1025 on August 22, 2016, 07:19:18 AM
I set the temperature at 275. Took a shade over 3 hours. Going to go to 300 next time.

Stick with no higher than 275, Ed.  300 will turn your skin into a shrunken disaster!  You'll see very little time difference, but 275 will keep skin intact better.  I've played with everything up to 325, and I'm stuck with 250 for all poultry - I find I get the best results there.
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
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